Two 8-ounce rainbow trout, cleaned and butterflied
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh herbs, such as parsley, chives and thyme
1 tablespoon capers, drained and chopped
2 cloves garlic, finely chopped
Juice of half a lemon, plus
4 thin lemon slices
4 slices bacon
Preheat the oven to 425 degrees. Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
Heat a large cast iron skillet over medium high heat and coat lightly with the remaining tablespoon of olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast until the trout are just cooked, flipping them halfway through the roasting to ensure the bacon is crisp, about 20 to 25 minutes.